To Soak and Cook the Oats: the night before, put the oats in a small pot, add 1 cup water, and 1 tsp apple cider vinegar or fresh lemon juice, stir and cover. Let soak overnight. In the morning, rinse the oats, add fresh water to the same pot, a pinch of salt, bring to a boil, cover, reduce to a simmer and cook until the grain is tender but still slightly chewy, approximately 20 minutes.

Spoon the cooked oats into a breakfast bowl. Top with the almond butter, raw honey, cinnamon, and apples. Pour the coconut milk around the edges, as a moat. Dig in!